Minute Steak Stacks with Herbed Anchovy Butter

This great recipe calls for pounded-thin top round steaks that are very quickly cooked, then served in a stack with ample amounts of anchovy-herb butter sandwiched in between the steaks.

Ingredients

2 Tbsp
chopped anchovy fillets in oil, drained

16 Ounce
top round—sliced crosswise into 4 slices, each slice pounded to a 1/4-inch thickness

2 Tbsp
canola oil

0.5 tsp
coarsely ground black pepper

0.25 cup
chopped chives

0.25 cup
chopped tarragon

0.25 cup
chopped parsley

1
stick unsalted butter, at room temperature

2 Tbsp
red wine vinegar

1
shallot, minced

Montreal steak spice, for seasoning (see Note)

Directions

In a skillet, combine the anchovies, shallot and vinegar. Cook over moderate heat, stirring, until the anchovies break down and the vinegar has evaporated, about 5 minutes. Mash the anchovies with a wooden spoon. Transfer the mixture to a small bowl and let cool to room temperature. Add the butter, herbs and pepper and mix well. Scrape the butter onto a sheet of parchment paper and roll into a log or pack into an airtight container.

In a large cast-iron skillet, heat the canola oil until smoking. Season the steaks on both sides with the Montreal steak spice. Working in 2 batches, sear the steaks over high heat for 30 to 40 seconds per side until well browned outside but rare. Transfer the steaks to a rack set over a baking sheet.

On a serving plate, stack the steak slices with a big pat of the anchovy butter between each slice. Top with a big pat of butter and serve immediately, dividing the stack at the table.

Make Ahead: The anchovy butter can be refrigerated for 3 days or frozen for 1 month.

Notes: Montreal steak spice, which includes garlic, coriander and cayenne, is based on the spices used in Montreal smoked meat. It's available at supermarkets.